Parsnip, Fennel and Cumin Cake (gluten-free)

Ingredients

• Preheat the oven to 400º F
• Cream together the oil and brown sugar. Sift in the flour, salt, baking soda, cu
• Fold the parsnips into the cake mixture
• Spoon the cake mixture into a loose-bottomed 10” cake tin which you have greased
• Spread blackcurrant jam over the bottom half
• For the buttercream, put the golden syrup and cream of tartar in saucepan over h
• Whisk the egg whites till soft peaks form and keep whisking while you gradually
• Assemble the cake, layering the buttercream on top of the jam and topping with t